Spinach Balls In Brown Butter W Parmesan

2 large bags frozen organic spinach leaves, thawed and squeezed out carefully to remove water

1 cup whole milk ricotta cheese

3 farm fresh eggs, beaten

1/2 cup parmesan cheese, grated

8 cloves garlic, minced

1 large yellow onion, minced

1/2 cup extra virgin olive oil

grated nutmeg (fresh please

kosher salt and black pepper to taste

about 1 cup stale bread, chopped into 1/4 inch dice

reserved cold butter for serving the spinach balls

Method:

PREHEAT OVEN TO 350

In a large work bowl add spinach, ricotta, eggs, parmesan cheese.

In a skillet over medium-high heat ad oil, onions and garlic, cook stirring often until just starting to turn golden in color. Turn off heat.

Add bread and the onion and garlic mixture to ingredients in work bowl, season with salt and pepper, mix well.

Form into balls the size of golf balls, place on sheet tray that is covered with parchment paper and either oiled or sprayed with a natural cooking spray. If mixture seems to wet use a bit of sifted AP flour or instant potatoes to tighten them up so balls can be formed.

Bake for 25-30 minutes until spinach balls are set and just firm.

SERVING

In a skillet over medium-high heat add reserved butter, (1/2 stick for 5 balls) once butter starts to foam add nutmeg spinach balls, toss in butter until you see butter just start to brown…NOT BURN…..

Remove from skillet and transfer to serving plate….dust with good quality parmesan cheese.